Asparagus & Acorn Squash Rings

Recipe Ingredients

16		Asparagus stalks
		Sauce
2 tablespoons	30ml	Sugar
1/4 cup	59ml	Fresh lemon juice
6 tablespoons	90ml	Apple cider
1 tablespoon	15ml	Or medium acorn squash (small)
1/4 cup	49g / 1.7oz	Clarified butter - (see note)
1/2 cup	73g / 2.6oz	Chopped walnuts
2 tablespoons	30ml	Cider vinegar

Recipe Instructions

Trim thick asparagus ends; cut squash in half crosswise. Scoop out and discard squash seeds; slice squash into 1/4-inch rings. In kettle, carefully cook squash rings, then asparagus in boiling, salted water until tender. Don't overcook.

Drain each vegetable as soon as it's tender. Heat butter in medium skillet. Add sugar and walnuts. Stir over medium heat until sugar is light brown. Deglaze pan with lemon juice, vingar and cider. Cook, stirring constantly, to reduce by half. To serve, layer 3 acorn squash rings on each of 4 plates; put 4 asparagus spears thru acorn squash. Spoon sauce over.

Hints

NOTE: To make clarified butter, slowly melt stick of butter over very low heat. Let solids settle to bottom; use oil-clarified butter- on top

Source:
Cooking Light, Jul/Aug 1995, page 60

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